PINEAPPLE COCONUT LAYER CAKE
Categories Cake Mixer Egg Dessert Bake Freeze/Chill Kid-Friendly Coconut Pineapple Chill Gourmet Small Plates
Yield Makes one double-layered 9 inch round cake
Number Of Ingredients 20
Steps:
- Make cake layers:
- Preheat oven to 350°F. Line bottoms of 2 buttered 9- by2-inch round cake pans with rounds of wax paper. Dust pans with flour, knocking out excess.
- Into a bowl sift together flour, baking powder, and salt. In a glass measuring cup stir together milk and vanilla. In a bowl with an electric mixer on medium speed cream butter 1 minute and add sugar in a steady stream, beating until light and fluffy, about 4 minutes, scraping bowl occasionally. Beat in eggs, a little at a time, beating well after each addition, until pale and fluffy. Stir in flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and stirring after each addition until batter is smooth.
- Divide batter between pans, smoothing tops, and bake in middle of oven until a tester inserted in center comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each pan and invert cake layers onto racks. Remove wax paper carefully and cool cake layers completely. Cake layers may be made 5 days ahead and frozen, wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding with recipe.
- Make filling:
- In a heavy saucepan stir together filling ingredients until cornstarch is dissolved. Bring mixture to a boil, stirring constantly, and simmer, stirring, 3 minutes. Cool filling completely. Filling may be made 3 days ahead and chilled, covered.
- Assemble cake layers and filling:
- With a long serrated knife halve each cake layer horizontally. Stack cake layers on a cake plate, spreading filling between layers.
- Make frosting:
- In a double boiler or in a large metal bowl with a hand-held electric mixer beat together all frosting ingredients except vanilla until combined. Set mixture over a saucepan of boiling water and beat on high speed until it holds stiff, glossy peaks, about 7 minutes. (Depending on mixer and weather this may take longer than 7 minutes.) Remove double boiler or bowl from heat and beat in vanilla. Beat frosting until cooled and spreadable.
- Spread top and side of cake with frosting and coat cake with coconut.
PINEAPPLE COCONUT CAKE
This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.
PINEAPPLE COCONUT CAKE
An experiment gone great!
Provided by Brenda Vandervort
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
- Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
- Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
- Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 g
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- Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
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